by larry » Thu Feb 16, 2012 8:13 pm
I would go large for meat and fat. Some suggest large for fat and medium for meat, which would also work. I prefer a coarser texture. You don't give diameters to the holes, but if the large has eight to ten holes, then that's what I'm recommending. To minimize large air pockets, which might be more likely with a large grind, after I stuff, when I'm twisting off links, I pierce the casings all over, then squeeze out as much air as I can, then inspect for remaining air pockets and pierce each air pocket. Then I tie the links off with twine. So far, I've eliminated large holes in my sopressata.